Marine/saltwater fish
Marine/saltwater fish
Common deep-sea fish in the market are grouper, ornamental fish, big thrush, small thrush, longevity fish, mullet, Stichopus japonicus, cod, sardines, sharks, whales, salmon, tuna, sea bass, saury, eel, Spanish mackerel, mandarin fish, pomfret and anchovy.
Some kinds of deep-sea fish can be eaten raw, and some kinds cannot be eaten raw.
Such as salmon, tuna and so on. The meat is fresh and tender, and the growing environment requires high requirements. As long as the purchase channels are formal, you can generally eat it raw, but it is best to eat it raw with some mustard with bactericidal and insecticidal effects.
Other deep-sea fish may not be delicious when eaten raw. In order to avoid indigestion or infection with parasites, it is best to cook them.
So, which is more nutritious, deep-sea fish or freshwater fish?
At present, most views are as follows:
1. Compared with freshwater fish and offshore fish, deep-sea fish have not suffered too serious industrial pollution due to human factors, and the quality of fish is higher;
2. Moreover, most deep-sea fish have a long growth cycle, and the seawater pressure in one week is also very high, so the meat quality is more compact and tender;
3. The fat content of deep-sea fish is generally not as high as that of shallow-sea fish, but protein is basically close to shallow-sea fish, which is a kind of food with high protein and low fat. At the same time, deep-sea fish are rich in amino acids and various unsaturated fatty acids, including DHA and EPA. These are very good for our health, so it is very helpful to increase the number of deep-sea fish in our diet.
It can be seen that marine fish should become a frequent visitor on our table and bring more beautiful enjoyment to our life.